Exclusive Preview: Beast of Bourbon Opens Thursday for 'Cue, Beer, and Booze

All photos by Hannah Palmer Egan
Inside the main dining room at Beast of Bourbon
On Thursday, Black Swan owner Sureshan Pather will open the Beast of Bourbon at 710 Myrtle Avenue in Bed-Stuy. And yesterday, general manager James Lemieux gave us an exclusive pre-opening look inside. First impressions: It's big. It looks like an indiscriminately good time.

Like the Swan, Pather's busy gastro-sports pub on Bedford Avenue, the space is sleek and modern, with industrial overtones (corrugated metal façade; polished cement floors). It's cool, but not cold, and instead of the shabby-chic, salvaged wood clichés that have long felt tired in Bloomberg's Brooklyn, this is a space that's been party-proofed to the max--nothing twee about it.

At over 6,000 square feet and at least two storefronts, the Beast is a workhorse of a space whose name belies its true intention: to throw lots of meat and booze at you, seven nights a week, until 4 a.m.--and once you've embraced that, they'll bring live music from local bands, too. And with Pather's punky London heart at work, it's most certainly not going to be quiet.

The main bar
The Beast is really two beasts: the main restaurant/barbecue hall, where diners will order meat and sides by the pound at a counter and eat at picnic tables (or in a smaller outdoor space at the back), and a bar in front called the Flying V, which will serve cheaper beers and "twisted" hot dogs (top them with collard green kimchi, hot pimiento cheese, or slaw).

The main bar has 42 American craft beers on tap (and an untold number of cans and bottles), and it will serve four frozen whiskey drinks. They're opening with mint julep, whiskey ginger, whiskey sour, and Southern peach tea, but Lemieux says they'll rotate through the classics, so expect frozen Sazeracs, Manhattans, and Old Fashioneds: no piña coladas or margaritas here.

The whiskey-soaked spirit list includes about 100 bourbons--which range from Old Granddad to Hirsch 28-year--50 ryes, and many other musky tipples, including local selections from Widow Jane, Hudson, and others.

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